Spicy Quinoa Salad with Tomato & Cucumber
Submitted by everybody
Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.
YIELD
6 servingsPREP
12 minCOOK
15 minREADY
35 minThis quinoa salad brings the crunch and freshness you want when the weather turns warm and heavy meals feel like too much work.
Salting the cucumber draws out excess moisture so your salad stays crisp instead of turning into a soggy mess by tomorrow’s lunch.
The quick onion soak mellows that sharp bite, leaving just enough punch to wake up the mild quinoa base.
Sliced avocado on top adds creamy richness that balances the jalapeño’s fire.
Kitchen Tips
- Rinse quinoa thoroughly or you’ll taste bitter saponins that ruin the whole bowl
- Toast quinoa in the dry pan for 2 minutes before adding water to bring out nutty flavor
- Make this 4 hours ahead so flavors meld, but add avocado right before serving to prevent browning
Ingredients
Directions
Add the quinoa in a bowl, and cover with cold water.
Allow to sit for 5 to 10 minutes.
Drain through a strainer, and rinse until the water runs clear.
Bring the 3 cups water to a boil in a medium saucepan.
Stir in ½ salt and the quinoa.
Bring to a boil again, and reduce the heat to low.
Cover and simmer 15 minutes or until the quinoa is tender and translucent, each grain should have a little thread.
Drain off the water in the pan through a strainer, and bring the quinoa back to the pan.
Cover the pan with a clean dishtowel to replace the lid and let sit for 10 to 12 minutes.
If making for the freezer, uncover and let cool, then put in plastic bags.
Flatten the bags and seal.
Meanwhile, add the finely diced cucumber in a colander, and sprinkle with salt.
Toss and let sit for 15 to 20 minutes.
Rinse the cucumber with cold water, and drain on paper towels.
Add onion in a bowl and cover with cold water.
Allow to sit for 5 to 8 minutes, then drain, rinse with cold water and drain on paper towels.
Mix together the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a big bowl.
Stir in the cucumber, onion, quinoa and cilantro.
Toss together until evenly coated, and season with salt and pepper if desired.
Garnish with sliced avocado and reserved cilantro sprigs.
Serve.
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